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Grilled Sausages with Baby Turnips and Turnip Greens

The best turnips for this preparation are the small white Tokyo turnips, so thin kinned that they don’t need to be peeled. The more familiar purple-topped white globe turnips will need peeling unless they are very young.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Apple and Ginger Spiced Sweet Potatoes

Tested and perfected in the Sur La Table kitchen

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Chicken Broth with a Bonus

by Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

Hurray for real mac and cheese. It’s crazy to eat the stuff from the box when the real deal is so easy to make and so totally superior. Do use a cheese with some character, however, or the bland noodles will dominate.

Sur La Table, Simple Comforts (Andrews McMeel)

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Vegetable Stock

Tested and perfected in the Sur La Table kitchen

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Classic Crosshatch Peanut Butter Cookies

Whether you like your peanut butter cookies made with chunky peanut butter or smooth, these classic cookies are rich and crumbly, perfect with a glass of milk.

Recipe from Simple Comforts, Andrews McMeel Publishing

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Trenette fresche al Pesto alla Genovese - Fresh Trenette with Pesto alla Genovese

Trenette is a type of narrow, flat, dried pasta common in Genoa and Liguria. It’s a form of pasta similar to narrow, thick tagliatelle. Basil, originally native to Asia and Africa, is grown all over the Mediterranean. It does particularly well in the climate and soil of Liguria The name pesto comes from...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Spicy Mexican Chocolate Paletas

Creamy, rich and infused with a touch of chile, these chocolate pops pack a little south-of-the-border punch.

Zoku

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Classic Strawberry Shortcakes

These big, pillowy shortcakes are tender and slightly sweet. Split in half and filled with juicy strawberries, they are topped with softly whipped cream for a gorgeous dessert.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Pizza della Riviera di ponente (Piscialandrea) - Pizza Riviera di Ponente style

The food of Liguria is representative of the area’s unique climate and uses many ingredients that are more common to Southern-Italian cuisine. Liguria is located closer to France than it is to Naples, but the abundant use of garlic, olive oil instead of butter or lard and tomatoes are all reminiscent of...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Roast Chicken with Lemon and Rosemary

We’ve taken a simple roast chicken and elevated it to new flavor heights with the addition of lemon and earthy flavored rosemary.

Tested and perfected in the Sur La Table kitchen

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Berry Mojito Pops

This delicious cocktail-on-a-stick is chock full of fresh summer berries highlighted by fresh mint and a bit of rum.

Zoku

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Classic Fudgy Brownies

Rich, dark, fudgy, and slightly chewy, these homemade brownies are always a hit, so much better than anything you can buy. Serve cold with a glass of milk, or warm from the oven with a scoop of ice cream. Like a simple black dress, they can be accessorized to match any occasion. For a casual snack, serve them right ...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Chicken Breast Peperonata

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest-quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

Recipe courtesy of Carole Walter and All-Clad Metalcrafters, 2008

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

Nocellara Del Belice is the most famous of Sicily's olives. The modern Sicilian diet relies heavily on grains, vegetables, herbs and spices, olives and olive oil, fruit, nuts, seafood and cheeses. This diet leaves clues to the many people and cultures that have established themselves on the island, including the...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Ribbonized Potato-Leek Gratin

by Kyle Weber

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Chicken Braised in Red Wine (Coq au Vin)

Literally translating to “rooster in wine, ” Coq au Vin developed on the farms of France as a means of making a flavorful meal from older poultry.

Tested and perfected in the Sur La Table kitchen

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Cherries & Cream Quick Pops

Fresh cherries and Greek yogurt make for a deliciously creamy combination, but the drizzle of chocolate takes it to the next level.

Zoku

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Oven Smoked Salmon

Tested and Perfected in the Sur La Table Kitchen

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Easy Morning Muffins with Raspberries

by Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Guinness Ice Cream with Chocolate Bacon Bits

Beer-flavored ice cream? This unexpected yet amazing dessert takes advantage of the deep caramel notes in the stout to create a frozen treat full of complex flavors. The sprinkling of chocolate-covered bacon pieces pushes this unique sweet treat over the top.

Tested and perfected in the Sur La Table kitchen

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Arancini di riso - Rice balls

Arancini are Sicilian street food rice croquettes with ground meat fillings that Sicilians consume as snacks. The perfect solution to leftover risotto!

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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New York Steaks with Chive Butter and Merlot Sauce

A perfectly seared steak, chive-infused butter and a rich, wine sauce makes dinner a celebration.

Tested and perfected in the Sur La Table kitchen

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Snickerdoodles

Clare McCormick

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Grilled Shrimp with Lime and Chile-Cilantro Butter

Tested and perfected in the Sur La Table kitchen

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Dark Chocolate Pecan Pie

The key to this luscious pie is achieved by placing a layer of chocolate on the bottom of the crust followed by layers of pecans on top before adding the filling mixture.

Tested and perfected in the Sur La Table kitchen

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

This hearty salad mixes four superfoods into one deliciously tangy dish. You can prepare it on the weekends and enjoy it all week as a nutrient-rich, low-fat lunch.

Tested and perfected in the Sur La Table kitchen

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Coconut-Vegetable Curry with Cashews

This gorgeous curry shows off the beauty and flavor of spring’s early bounty. Feel free to try your favorite vegetables in this richly spiced dish.

Tested and perfected in the Sur La Table kitchen

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Pineapple Coconut Pops

Fresh pineapple and coconut make the perfect tropical pairing, and these simple-to-make pops let their bright flavors shine.

Zoku

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Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and Perfected in the Sur La Table Kitchen

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Cherry Lime Slush

by Zoku

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Pork Medallion Saute with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Green Beans with Lemon Zest

Tested and perfected in the Sur La Table kitchen

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Berry Layer Cake

Sweet, simple and completely delicious. This light vanilla cake topped with layers of buttercream frosting is the perfect treat for any occasion.

Recipe adapted from Wilton.com

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Apple Pie Smoothie

by Vitamix

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Chocolate-Cranberry Bread Pudding

Bread pudding is typically made of stale white bread. For a touch of decadence, you could also use brioche, challah or croissants.

Tested and perfected in the Sur La Table kitchen

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Walnut Biscotti With Thyme Pesto and Goat Cheese

by Nicole Aloni, 2008

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Pasta alla Norma - Pasta Norma style

Nino Martoglio, a Sicilian writer and poet, was so impressed with this dish that he compared it to Norma, a popular opera of the day by Sicilian composer Vincenzo Bellini. It has been called Pasta alla Norma ever since. If you can't find ricotta salata by all means use good quality regular ricotta. It won't be the...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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New York Style Cheesecake

The citrus-kissed classic: creamy, smooth, dense, decadent and absolutely delectable.

Tested and perfected in the Sur la Table kitchen

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Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette

The combination of kale and pear is a healthy, seasonal delight and a wonderful addition to your next dinner party.

Tested and perfected in the Sur La Table kitchen

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Spice-Crusted Pork Chops with Orange-Chipotle Glaze

Tested and perfected in the Sur La Table kitchen

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Rustic Apple Ribbon Cobbler

Jennifer Mudge

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Baked Cake Doughnuts

by Wilton Industries, Inc.

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Mixed Seafood Paella

Tested and perfected in the Sur La Table kitchen

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Buttermilk and Feta Dressing

Add zesty flavor to your favorite salad or to baked potatoes with this versatile dressing.

Breville

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Vanilla Custard Sauce

Custard sauce, also known as crème anglaise, is a smooth, velvety sauce–a great companion for desserts that benefit from a pool of cool creaminess to highlight and complete their flavor and texture.

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Salt Block Scallops with Wasabi-Lime Aioli

Tested and perfected in the Sur La Table kitchen

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